Chili Tostadas

(6 ratings)
Total Time
Number Of

Crispy tostada shells filled with taco-seasoned turkey, kidney beans, tomatoes, lettuce and cheese

  • 1 tablespoon Pure Wesson® Vegetable Oil
  • 1 pkg (20 oz each) lean ground turkey
  • 1-1/2 cups chopped green bell pepper (about 1-1/2 med peppers)
  • 1 large onion, chopped (1 large = 1 cup)
  • 1 clove garlic, minced
  • 2 cans (14.5 oz each) Hunt's® Petite Diced Tomatoes, undrained
  • 1 can (16 oz each) dark red kidney beans, drained, rinsed
  • 1 pkg (1.25 oz each) 30% less sodium taco seasoning mix
  • 3 cups shredded lettuce
  • 6 tostada shells
  • 3/4 cup shredded Cheddar cheese
  • 6 tablespoons shredded Monterey Jack cheese
  1. Heat oil in extra-large skillet over medium-high heat. Add turkey, bell pepper, onion and garlic; cook 7 minutes or until turkey is crumbled and no longer pink, stirring occasionally.
  2. Stir in undrained tomatoes, beans and seasoning mix; bring to a boil. Reduce heat to medium-low; simmer 15 minutes, stirring occasionally.
  3. Place 1/2 cup lettuce on each tostada shell; top each with 3/4 cup turkey mixture, 2 tablespoons Cheddar cheese and 1 tablespoon Monterey Jack cheese.
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Nutrition Information
Calories: 421 View complete nutrition information
Reviews (2)

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Overall Rating

Michelle July 09, 2015

Delicous, filling, healthy and easy to make. What else can you ask for? I have made it several times and everytime it is perfect.

Sweet Cookin January 26, 2012

Delicious! But then I've always enjoyed Mexican.